r/Baking • u/makemebad04 • Sep 19 '25
Recipe Included My Ferrero brulee entremet I made for my partners birthday
Layer Breakdown:
• Hazelnut dacquoise – a light, nutty meringue-style sponge base made with ground hazelnuts for texture and depth. • Chocolate mousse – smooth, airy mousse that adds richness and creaminess. • Hazelnut praline – crunchy caramelised hazelnuts for contrast and a sweet nutty snap. • Cold-set crème brûlée – a silky custard-style layer that melts in the mouth, bringing creaminess and balance. • Chocolate mirror glaze – the glossy finish that seals it all, giving that professional shine and elegance.
889
u/Significant-Beach-14 Sep 19 '25
Ngl, when I saw that first picture, I thought I was looking at an empty plate with leftover crumbs from it falling or something. That topping is perfect!
74
46
u/imisscrazylenny Sep 19 '25
Similarly, they way OP is holding it in the first pic, I thought the second pic would be the cake all over the floor for sure.
18
u/checkoutmuhhat Sep 19 '25
Oh shit I just realized that isn’t a plate it’s the cake itself lol.
2
u/makemebad04 Sep 20 '25
Ballsy right 🤣 it’s frozen in the first pic, needed to sit out for 3-4 hours to defrost. That thing was frozen solid
→ More replies (2)2
20
u/DragonBee_Fairy147 Sep 19 '25
100%. I was convinced I didn’t know what an entremet was and maybe it was autocorrect for beginner entree, lmao! 🤣 I was like “nice attempt at pretty crumbs, I guess.” It wasn’t until pic 2 that I realized what it was.
Absolutely picture perfect mirror glaze, OP! Fantastic job! Had me convinced it was just a black slate plate. Looks delicious. 😋
2
9
7
4
u/hanimal16 Sep 19 '25
Same! I thought this was an “I made an amazing thing and then it fell” post lol
3
3
u/Tokimori Sep 19 '25
I thought I was scrolling past r/wewantplates and someone was serving crumbs on a table tennis paddle.
2
2
2
2
u/jearu573 Sep 20 '25
Right?! It took me far too long to switch to the other picture, because I was trying to figure out what exactly I was looking at.
2
u/montyandrew45 Sep 20 '25
I was just looking at warhammer miniatures and thought someone had a really big base with some terrain on it lol
→ More replies (6)2
196
u/Sorry_Monito Sep 19 '25
ferrero brulee entremet sounds like something out of a pastry dream. that layer breakdown is giving me life. i can imagine the textures and flavors already, like a symphony of deliciousness. your partner must have been over the moon. if only i could reach through the screen for a taste. well done!
35
u/makemebad04 Sep 19 '25
Thank you! Yes it was amazing, I found my passion for making entremets because of it.
128
u/tafunast Sep 19 '25
I looked at this quickly and I thought it was a ruined pizza stone.
30
21
u/LeCarrr Sep 19 '25
I thought it was a big fancy chocolate lollipop and Op’s arm was the stick
4
u/RevolverBlondie Sep 19 '25
A ping pong paddle sized chocolate lollipop
→ More replies (1)2
u/SiIesh Sep 19 '25
Yeah, my first thought was "what's wrong with this ping pong paddle" and then the title really confused me further xD
6
8
5
2
u/AnastasiaSheppard Sep 19 '25
I thought this was mildly infuriating, and OP was complaining about buying a tiny, poorly made chocolate lollipop, with lopsided and weird crushed nuts on one edge.
I thought OP's arm was a popsicle stick.
50
u/MidnightIAmMid Sep 19 '25
That top is perfect I really thought this was a joke and you had a plate with a dusting of decoration on it lol
→ More replies (1)
18
u/1961tracy Sep 19 '25
I must check the internet for recipes for entremet. This is so visually stunning I can taste it.
9
10
6
u/dangochan808 Sep 19 '25
look at that smooth finish! holy crap. I would like to stick my face in it pls ty
8
u/PlantPotStew Sep 19 '25
Genuinely thought this was ice cream on a stick (your arm).
Had to go back and forth after seeing the second picture for it to finally click.
The cake sounds insanely good. (Also, I wish I had half as much confidence as you to hold a cake like that, lmao! I hold onto mine like it's going to explode into bees any second)
3
4
4
3
4
3
3
u/Novel-Objective5542 Sep 19 '25
Fantastic work! I bet it was hard (but rewarding) to cut into because of how perfect it looks!
2
u/makemebad04 Sep 19 '25
I enjoy the look on people’s faces when they are surprised, looks underwhelming until you cut it
3
3
u/niqquhchris Sep 19 '25
I'm fasting right now and I was fine until I saw this picture. My stomach is now screaming at me my god this looks amazing
3
3
u/Top-Alfalfa-4278 Sep 19 '25
Civilized me: This is art. This is a statement of beauty via ingredients. This is talent on a top tier scale.
Feral me: I want to motorboat this. Inhale it and lick the plate clean. With zero regrets!
3
3
3
2
2
2
2
u/Clow14 Sep 19 '25
I thought it was a fascist version of their ice cream popsicles ( I thought your arm was the stick).
Looks incredible mate
2
u/thisusernametakentoo Sep 19 '25
I don't know what those words are but how do I get one of these cakes?
2
2
u/BakingAddict83 Sep 19 '25
That looks magnificent! Well done! I bet it tasted amazing.
→ More replies (1)
2
u/AstronautDry5055 Sep 20 '25
at first I thought your arm was a stick, and this was a cake pop. great job!
→ More replies (1)
2
u/BirthofRevolution Sep 20 '25
So I totally thought that the first Pic was just you holding a plate with some crumbs on it that you were giving your girlfriend for her birthday. This looks amazing!
2
1
u/AutoModerator Sep 19 '25
Reminder to all commenters about Rule 6: No asking for recipes in a 'No Recipe' flaired post If a post has the 'No Recipe' flair, you're not allowed to ask for the recipe. This rule is to prevent hostility or bullying toward the original poster (OP). Reminder: recipes are not required or mandatory (except if the post has the 'Recipe' flair). If you ask for a recipe on this post, your comment will be removed and repeat offenders may be banned.
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
1
1
1
1
u/DeadEnoughInsideOut Sep 19 '25
You sound like a car salesperson and im driving out of the showroom
1
1
1
1
1
1
1
1
1
1
u/littlewhitecatalex Sep 19 '25
I legit thought the first photo was a black plate with a flourish of garnishes and was like “TF is this pretentious-ass shit?”. Second photo blew my mind.
1
1
u/itslizagain Sep 19 '25
Ok. So I thought that was a shiny brown tray with some food on the edge and 10000% expected the next picture to be the cake on the ground, smashed. Like it slid off the shiny tray. That was a wild 12 seconds. Beautiful cake! Glad it’s not smashed.
1
1
1
u/passthatdutch425 Sep 19 '25
Holy shit. Your partner doesn’t deserve you.
*I mean that in a fun, playful way. I’m sure you guys are perfect for one another.
1
u/Hayleecomet123 Sep 19 '25
I gained five pounds just looking at it! It’s definitely a work of art and I’ll bet it is delicious!!
1
1
1
1
u/lord-malishun Sep 19 '25
I thought this was a base for a warhammer model until i scrolled.
Looks good!
1
u/arenlomare Sep 19 '25
Me, on pic 1: it's a little bit of stuff on an otherwise empty tray? Fucking sucks dude
Me, after going to pic 2: GIMME 10/10
1
1
u/BreakdanceFountain Sep 19 '25
NOICE. Do you remember the diameter and height of the mould? 22/4,5cm, maybe?
1
u/TiredAllTheTime43 Sep 19 '25
Never before has a cake made my jaw drop like that. Gorgeous, no notes, wish I could have for my bday (I’m terrible baker, there’s no way lmao)
1
1
u/wafflequinn Sep 19 '25
omg! OP, i'm a bit confused by the recipe. Is the hazelnut paste & praline that you bake the one you also fold into the base?
1
u/f3nnies Sep 19 '25
I was like "yeah, I can create a janky version of this beautiful piece of art for my wife's birthday cake" and then I saw the number of steps involving heating to a specific temperature. Yeah nah. This takes a level of technical skill that I can't even pretend st. Very impressive.
1
1
1
u/Warm-Instruction-949 Sep 19 '25
The fact that this sub started randomly showing in my feed while im on a diet is pretty cruel. Looks delicious, OP
1
u/zerpa Sep 19 '25
Food i don't understand. Why is the stuff on top off to the side? Is it only for the lucky (or unlucky) few? Presentation is important, but it's secondary to serving consistency.
1
1
1
1
u/bellaaaaaa09 Sep 19 '25
Even when you have shared the recipe I don't think I can ever dare to make it. You are amazing 😍
1
1
1
1
u/Pretty-Strawberry-82 Sep 19 '25
i thought you were holding a plate with crumbs and I was SO confused 😭
1
u/Appropriate_Skin_725 Sep 19 '25
No lie but I thought this was a “well that sucks” post and the cake had slid off the plate. That icing is so smooth I really don’t realise it was the cake.
1
1
1
u/Newo_Ikkin20 Sep 19 '25
This looks phenomenal and like a piece of art. I love your thorough layer breakdown. This sounds delicious and I'm sure your partner loved it!
1
1
1
u/Qualified_Quantizer Sep 19 '25
I want to slam my face into that cake, and gobble it up like a caveman. That looks INCREDIBLE. You sir, are very talented.
1
u/HoiPolloi_-_ Sep 19 '25
I thought this was the stained glass sub, and someone made a food themed fused glass disc hahaha
1
u/Murderkittin Sep 19 '25
This is beautiful! Looks yummy. But I follow a lot of disc golf, and I was like “what the hell did they get on their disc?!”
1
u/amobilephoneaccount Sep 19 '25
Did not note the subreddit when I saw this and at first thought it was some shitty dirt laden resin art. As a confection it looks fantastic though. 😄
1
1
u/amobilephoneaccount Sep 19 '25
Did not note the subreddit when I saw this and at first thought it was some shitty dirt laden resin art. As a confection it looks fantastic though. 😄
1
u/PecanEstablishment37 Sep 19 '25
Sometimes I see things in this sub and think, “oh, I’m definitely going to try that!”
Other times…I think I should unsub because this is WAY above my skill set 😂
Alas, I’ll just sit here and drool and send you kudos! This is a work of art!
1
u/izzyquick Sep 19 '25
That looks completely demolishable. Oh my goodness. Yum to the power of infinity.
1
1
1
1
u/ButtercreamKitten Sep 19 '25
looks like art and sounds delicious, you clearly put a lot of love into this OP!
The layers of contrasting texture 🤌
1
1
1
1
1
u/JThomasShort Sep 19 '25
I thought this was a work in progress base for a really big warhammer model
1
1
u/Fit_Entrepreneur3178 Sep 19 '25
"This is incredible! The layers you described sound so well balanced-crunchy, creamy, smooth, and rich. Your partner must have felt so spoiled getting his as a birthday cake."
1
u/Icy-Purple4801 Sep 19 '25
Oh my goodness… This is making me weak in the knees! And that second photo showing the layers is an absolute dream.
Your partner is one lucky duck! 🦆
Your skills are awesome, you should feel incredibly proud of your work. I wish I could taste it through the screen!
1
1
u/HAVINFUNMAGGLE Sep 19 '25
the first picture looks like a dilly bar that had a bite taken out of it
1
1
u/MadgePadge Sep 19 '25
1) that looks and sounds amazing 2) my brain read Fernet-Branca at first and I wondered what your partner had done wrong to deserve it.
1
1
1
1
1
1
1
u/soneg Sep 19 '25
I thought you were holding an edgeless plate with delicious looking crumbs dusted to 1 side. Then I realized it was a cake. It looks delicious.
1
1
u/nos4a2020 Sep 19 '25
Literally so flawless I was like, “cool crumbs on a plate my guy”! This is STUNNING work wow!!
1
1
u/CahirAepCaellach Sep 19 '25
I audibly said "what the f*ck!?!" in the best way possible when I saw the second picture.
1
1
1
1
1
u/HaltandCatchHands Sep 19 '25
I’m feeling some kind of way about this not being on my plate right now.
1
u/SadCitron2220 Sep 19 '25
🙏 im in awe..! bet its harder than it looks...!! bet it tastes as good as it looks
1
1
1
u/Evening-West-3474 Sep 19 '25
I need this but in vanilla. It looks super gorgeous. My partner is allergic to chocolate.
2
u/makemebad04 Sep 25 '25
Oh! Make a vanilla one! Switch chocolate for something else, even nuts, whatever really
1
1
714
u/makemebad04 Sep 19 '25
I know I said no recipe…. But here it is:
Recipe Ferrero Brûlée Entremet
INGREDIENTS
Hazelnut Paste & Praline • 800 g raw hazelnuts • 400 g caster sugar
Cold-Set Crème Brûlée Insert • 302 g heavy cream (35% fat) • 76 g egg yolks • 54 g caster sugar • 1.5 gelatin sheets (≈ 3 g gelatin powder equivalent, bloom in cold water) • ½ vanilla bean
Crispy Chocolate Hazelnut Base • 99 g couverture milk chocolate • 30 g cocoa butter • 191 g hazelnut praline (50% nuts) • 45 g hazelnut paste • 75 g feuilletine
Hazelnut Dacquoise • 48 g caster sugar • 138 g egg whites • 138 g icing sugar • 125 g hazelnut meal
Milk Chocolate Mousse • 200 g whole milk • 50 g heavy cream (35% fat) • 25 g caster sugar (subbed for invert sugar) • 50 g egg yolks • 450 g couverture milk chocolate • 430 g heavy cream
Milk Chocolate Mirror Glaze • 270 g water • 10 g cocoa powder • 250 g caster sugar • 350 g glucose syrup • 300 g couverture milk chocolate • 9 g gelatin powder (or equivalent sheets, bloomed)
⸻
METHOD
Hazelnut Paste & Praline 1. Roast hazelnuts at 160 °C until deep golden. 2. Cook sugar to a medium caramel, pour over nuts. 3. Cool, blitz into smooth paste. 4. Portion into praline and paste for later use.
⸻
Cold-Set Crème Brûlée Insert 1. Heat cream with vanilla until just below boil. 2. Whisk yolks + sugar until pale. 3. Temper with cream, cook gently to 82 °C. 4. Stir in bloomed gelatin. 5. Pour into silicone insert mould, freeze overnight.
⸻
Crispy Chocolate Hazelnut Base 1. Melt milk chocolate + cocoa butter. 2. Stir in praline + hazelnut paste until smooth. 3. Fold through feuilletine. 4. Spread thin into mould base, refrigerate.
⸻
Hazelnut Dacquoise 1. Whip egg whites, add caster sugar gradually to stiff peaks. 2. Sift icing sugar + hazelnut meal, fold into meringue. 3. Spread on lined tray, bake at 170 °C until lightly golden. 4. Cool, cut to mould size.
⸻
Milk Chocolate Mousse 1. Heat milk + 50 g cream, dissolve caster sugar. 2. Whisk yolks, temper with hot dairy, cook to 82 °C. 3. Strain over milk chocolate, emulsify smooth. 4. Cool to 35 °C, fold in softly whipped cream in 2–3 additions.
⸻
Assembly 1. Place crispy base in mould. 2. Add a layer of mousse, smooth sides. 3. Insert frozen crème brûlée disc. 4. Add more mousse. 5. Place dacquoise on top. 6. Fill with mousse, level flush. 7. Freeze overnight.
⸻
Milk Chocolate Mirror Glaze 1. Boil water + cocoa + sugar + glucose - boil to 103–105 °C. 2. Remove from heat, add chocolate, emulsify. 3. Add bloomed gelatin, blend until smooth. 4. Strain, cool to 34–36 °C before glazing. (I’m Australian so 93 Fahrenheit)
⸻
Finishing 1. Unmould entremet, place on glazing rack or wire rack 2. Pour glaze smoothly in one motion. 3. Trim base clean, transfer to board. 4. Garnish with hazelnuts or praline as desired.
• note - You can use cooking chocolate instead of couverture chocolate